CN103040012A - Preparation method of chicken salad and preparation methods of brine and paprika powder - Google Patents
Preparation method of chicken salad and preparation methods of brine and paprika powder Download PDFInfo
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- CN103040012A CN103040012A CN201210558930XA CN201210558930A CN103040012A CN 103040012 A CN103040012 A CN 103040012A CN 201210558930X A CN201210558930X A CN 201210558930XA CN 201210558930 A CN201210558930 A CN 201210558930A CN 103040012 A CN103040012 A CN 103040012A
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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Abstract
The invention discloses a preparation method of chicken salad and preparation methods of brine and paprika powder. The preparation method of the chicken salad comprises the following steps: chicken is put into the brine for marinating, and after marinating, the chicken is braised with fire until the chicken is well-cooked; the well-cooked chicken is taken out from the brine and the surface of the chicken is dried; after cooling off, chicken bones are removed, and chicken meat is preserved, cut into strips/blocks, and preserved by the paprika powder and chives; and the chives for preserving is removed, the chicken strips are picked out, and chicken powder, white sugar, pepper powder, paprika powder, fresh soy sauce, spiced vinegar, garlic are added into the chicken strips and mixed evenly to obtain the chicken salad. The chicken salad prepared by the method has less moisture, is chewy, and has stronger chicken flavor; the flavor of chicken skin is enhanced; the boiling time is longer, so that the flavor and taste of the chicken is enhanced; and the nutrition and health value of the chicken salad is increased.
Description
Technical field
The present invention relates to the technical field of food processing, be specifically related to the preparation method of the preparation method of a kind of cold and dressed with sauce chicken and bittern, pepper powder.
Background technology
A kind of way of existing cold and dressed with sauce chicken: salt adding in the shredded chicken, soy sauce, vinegar, a small amount of pepper powder.Then the end of green onion,ginger and garlic and Chinese prickly ash water on the shredded chicken at quick-fried perfume (or spice) in the deep fat together, spread at last some sesame oil, put a little broken caraway and intersperse, and like to eat peppery can put chilli oil or paprika, mix together.
The defective that existing method exists: moisture is more, good chews, does not have dense chicken fragrance.
Summary of the invention
The present invention has overcome the deficiencies in the prior art, and the preparation method of the preparation method of a kind of cold and dressed with sauce chicken and corresponding bittern, pepper powder is provided, and solves more, the good technical problem of chewing, do not have dense chicken fragrance of cold and dressed with sauce chicken moisture in the prior art.
Consider the problems referred to above of prior art, according to an aspect disclosed by the invention, the present invention by the following technical solutions:
The preparation method of a kind of cold and dressed with sauce chicken comprises:
Step 1, chicken is put into the bittern stew in soy sauce, stewing to ripe with fire behind the stew in soy sauce;
Take out in step 2, the chicken bittern with the stew in soy sauce maturation, surface moisture is dried;
Chicken after step 3, the cold of will drying in the air is boned and gets meat, and cuts into inch strips/piece, pickles with pepper powder and little chive again;
Step 4, remove the little chive of pickling usefulness, choose chicken sticks, in chicken sticks, add chicken powder, white sugar, paprika, pepper powder, bright soy sauce, aromatic vinegar, mashed garlic and mix thoroughly for subsequent use.
In order to realize better the present invention, further technical scheme is:
In one embodiment of the invention, the chicken of selecting in the described step 1 has been removed head and pin, and lights with straw the fine hair of chicken is burnt, and afterwash adds ginger, shallot is cleaned after quick-boiling water more again.
In one embodiment of the invention, the time of stew in soy sauce is 38 minutes in the described step 1, and the stewing time of described fire is 30 minutes.
In one embodiment of the invention, dried in the air 5 hours at the ventilation extension in the described step 2.
The time of pickling in the described step 3 in one embodiment of the invention, is 80 minutes.
In one embodiment of the invention, in the described step 4: 125 parts of chicken sticks/pieces add 0.5 part in chicken powder, 2 parts of white sugar, from 3 parts of made chilli powders, 1 part of pepper powder, 1 part in the extremely bright soy sauce of U.S.A, permanent along 1 part of aromatic vinegar, 2 parts of mashed garlics, more than for by weight ratio.
In one embodiment of the invention, after the described step 4, when walking dish, add little chive, shelled peanut, and mix thoroughly; 125 parts of its every chicken sticks/pieces add 15 parts of little chives, 30 parts in shelled peanut, more than for by weight ratio.
In one embodiment of the invention, the chicken of selecting in the described step 1 is Jiange God in charge of the Earth chicken.
In one embodiment of the invention, comprise raw material: anistree 100 parts, 100 parts on cassia bark, white cool 100 parts, 20 parts of the Radixs Astragali, 20 parts of fructus amomis, 50 parts of pepper corns, 10 parts of dried orange peels, 50 parts of the roots of Dahurain angelica, 30 parts of tsaokos, 30 parts of Radix Angelicae Sinensis, three how 100 parts, 20 parts of spiceleafs, 100 parts of Momordica grosvenoris, 130 parts of little fennels, 20 parts of fragrant fruits, 20 parts in chicken powder, 10 parts of white sugar, 15 parts of chicken extracts, 5 parts of monosodium glutamates, 5000 parts in chicken bone, 2000 parts of old ducks, 1000 parts of very lean porks, 250 parts of strong yellow ginger, 500 parts in shallot, described raw material is put into 25000 parts in running water make, more than for by weight ratio.
The present invention can also be:
In one embodiment of the invention, 1500 parts of pericarpium zanthoxyli bungeanis, 1000 parts of pericarpium zanthoxyli schinifoliis, sieve decontamination and seed are put into the baking box baking, and the sieve decontamination makes after then pulverizing with pulverizer, more than for by weight ratio.
Compared with prior art, one of beneficial effect of the present invention is:
By the cold and dressed with sauce chicken that the present invention makes, (1) have moisture less, rely chew, chicken fragrance is denseer; (2) can increase the fragrance of cock skin; (3) the boiling time longer, distinguished the flavor of in its fragrance that increases chicken and the end; (4) increase the nutrition of vegetable, healthy value.
The specific embodiment
Below in conjunction with embodiment the present invention is described in further detail, but embodiments of the present invention are not limited to this.
Embodiment 1
The preparation method of a kind of cold and dressed with sauce chicken comprises:
Step 1, chicken is put into the bittern stew in soy sauce, stewing to ripe with fire behind the stew in soy sauce.
Take out in step 2, the chicken bittern with the stew in soy sauce maturation, surface moisture is dried.
Chicken after step 3, the cold of will drying in the air is boned and gets meat, and cuts into inch strips/piece, pickles with pepper powder and little chive again.
Step 4, remove the little chive of pickling usefulness, choose chicken sticks, in chicken sticks, add chicken powder, white sugar, paprika, pepper powder, bright soy sauce, aromatic vinegar, mashed garlic and mix thoroughly for subsequent use.
Embodiment 2
Step 1, in the chicken selected removed head and pin; The one, this part is not suitable for doing this dish; The 2nd, avoid in process, scratching chicken, to keep the integrality of cock skin.
Step 2 is also lighted with straw the fine hair of chicken is burnt; Purpose is to burn fine hair, increases the fragrance of chicken.
Add and clean after ginger, shallot are quick-boiled water again, purpose is that unnecessary watery blood, impurity are removed, and pushes down the fishy smell of chicken.
Quick-boiling water is a kind of cooking method, food is put in the boiling water one boils a little.
Step 3, chicken was put into the bittern stew in soy sauce 38 minutes, stewing to ripe with fire behind the stew in soy sauce, the stewing time of fire is 30 minutes; The technique effect that brings by stew in soy sauce is: make that it tarts up in the process of maturation, saline taste, delicate flavour, to greatest extent outstanding its Extraordinary chicken fragrance characteristic.
Take out in step 4, the chicken bittern with the stew in soy sauce maturation, hang in the ventilation and dried in the air 5 hours, surface moisture is dried; Purpose is, removes unnecessary moisture, chicken can be reached do fragrant rely chew, sharp and clear mouthfeel.
Chicken after step 5, the cold of will drying in the air is boned and gets meat, and cuts into inch strips/piece; Can keep the shaping of raw material, attractive in appearance.
The pepper powder of usefulness and little chive are pickled again, and the time of pickling is 80 minutes, increase the fragrance of chicken.
Step 6, remove the little chive of pickling usefulness, choose chicken sticks, in chicken sticks, add chicken powder, white sugar, paprika, pepper powder, bright soy sauce, aromatic vinegar, mashed garlic and mix thoroughly for subsequent use.
In 125 parts of its chicken sticks/pieces: add 0.5 part in chicken powder, 2 parts of white sugar, from 3 parts of made chilli powders, 1 part of pepper powder, 1 part in the extremely bright soy sauce of U.S.A, permanent in 1 part of aromatic vinegar, 2 parts of mashed garlics.
The effect of seasoning makes the glow of chicken color and luster, aromatic flavour, and pleasant impression is long.
Step 7 adds little chive, shelled peanut, and mixes thoroughly when walking dish; 125 parts of its every chicken sticks/pieces add 15 parts of little chives, 30 parts in shelled peanut.Increased the richness of color and mouthfeel and the vegetable itself of vegetable.
Above-mentioned umber is to carry out proportioning according to weight.
Walk dish and bring out from the kitchen with dish exactly, then give in corresponding waiter's hand.
Embodiment 3
Step 1, autotrophy Jiange God in charge of the Earth chicken is slaughtered, and gone internal organ to clean, head, pin are removed, head, pin can be done and hang soup and use;
Step 2, the mode by straw is lighted are burnt afterwash with the fine hair of Jiange God in charge of the Earth chicken, add ginger again, shallot is quick-boiled water, after clean again;
Step 3, put into self-control bittern stew in soy sauce after 38 minutes, change stewing 30 minutes of little fire to ripe;
Take out in step 4, the Jiange God in charge of the Earth chicken bittern with the stew in soy sauce maturation, hang in the ventilation and dried in the air 5 hours, surface moisture is dried;
Jiange God in charge of the Earth chicken after step 5, the cold of will drying in the air is boned and gets meat, is cut into the square bar of 0.6*5cm, pickles 80 minutes with the little chive of homemade pepper powder and farm;
Step 6, remove the little chive in the farm of pickling usefulness and choose Jiange God in charge of the Earth chicken chicken sticks 125g, add chicken powder 0.5g, white sugar 2g, from made chilli powder 3g, self-control pepper powder 1g, the extremely bright soy sauce 1g of U.S.A, permanent along aromatic vinegar 1g, mashed garlic 2g, add minutes for 3 times, mix thoroughly for subsequent use;
Step 7, will mix up flavor Jiange God in charge of the Earth chicken chicken 125g, add the little chive 15g in farm when adding to walk dish, the fried selenium-rich peanuts rice 30g of 200 degree mixes thoroughly and can produce.
Embodiment 4
A kind of preparation method of the bittern for above embodiment comprises raw material: anistree 100 parts, and 100 parts on cassia bark, white cool 100 parts, 20 parts of the Radixs Astragali, 20 parts of fructus amomis, 50 parts of pepper corns, 10 parts of dried orange peels, 50 parts of the roots of Dahurain angelica, 30 parts of tsaokos, 30 parts of Radix Angelicae Sinensis, three how 100 parts, 20 parts of spiceleafs, 100 parts of Momordica grosvenoris, 130 parts of little fennels, 20 parts of fragrant fruits, 20 parts in chicken powder, 10 parts of white sugar, 15 parts of chicken extracts, 5 parts of monosodium glutamates, 5000 parts in chicken bone, 2000 parts of old ducks, 1000 parts of very lean porks, 250 parts of strong yellow ginger, 500 parts in shallot is put into 25000 parts in running water with described raw material and makes.
It more than is weight proportion.
Embodiment 5
A kind of preparation method of the bittern for above embodiment comprises anistree 100g, cassia bark 100g, white cool 100g, Radix Astragali 20g, fructus amomi 20g, pepper corn 50g, dried orange peel 10g, root of Dahurain angelica 50g, tsaoko 30g, Radix Angelicae Sinensis 30g, three 100g how, spiceleaf 20g, Momordica grosvenori 100g, little fennel 130g, fragrant fruit 20g, chicken powder 20g, white sugar 10g, chicken extract 15g, monosodium glutamate 5g, 50 jin in running water, 10 jin in chicken bone, 4 jin of old ducks, 2 jin of very lean porks, 0.5 jin of strong yellow ginger, 1 jin of system of hanging of shallot 8 hours stays spices, skims impurity and namely can be recycled.
Embodiment 6
The preparation method of the pepper powder of more than one embodiment, 1500 parts of pericarpium zanthoxyli bungeanis, 1000 parts of pericarpium zanthoxyli schinifoliis, sieve decontamination and seed are put into the baking box baking, and the sieve decontamination makes after then pulverizing with pulverizer.
Embodiment 7
A kind of preparation method of the pepper powder for above embodiment, 3 jin of pericarpium zanthoxyli bungeanis, 2 jin of pericarpium zanthoxyli schinifoliis, sieve decontamination and seed are spent to get baking 30 minutes in the baking box such as 100, and the sieve decontamination gets final product after pulverizing with pulverizer.
Embodiment 8
A kind of preparation method of the paprika for above embodiment, produce towards 10 jin of sky millet greens pepper on the farm, removes seed, and such as baking in the baking boxs of 120 degree 40 minutes, the sieve decontamination got final product after pulverizing with pulverizer.
In sum, the cold and dressed with sauce chicken of present specification comprises:
The kind of A, chicken is different.Beneficial effect is: compare with other chicken moisture less, rely chew, chicken fragrance is denseer;
B, the processing difference of singing.Beneficial effect is: method is genuine, can increase the fragrance of cock skin;
C, ripe processing difference.Beneficial effect is: the boiling time is longer, makes its fragrance that increases chicken and end flavor;
D, the cool difference of processing of drying in the air.Beneficial effect is: reduce unnecessary moisture, increase bad the chewing property of chicken;
E, the cutter worker code of processing, salt down is different.Beneficial effect is: increase the shaping of chicken, bad chewing property, fragrance;
F, flavoring difference.Beneficial effect is: the greatest differences of color;
G, auxiliary material difference.Beneficial effect is: increase the nutrition of vegetable, healthy value.
Each embodiment adopts the mode of going forward one by one to describe in this specification, and what each embodiment stressed is and the difference of other embodiment that identical similar part cross-references gets final product between each embodiment.
" embodiment " who speaks of in this manual, " another embodiment ", " embodiment ", etc., refer to specific features, structure or the characteristics described in conjunction with this embodiment and be included among at least one embodiment that the application's generality describes.A plurality of local appearance statement of the same race is not necessarily to refer to same embodiment in specification.Furthermore, when describing a specific features, structure or characteristics in conjunction with arbitrary embodiment, what advocate is to realize that in conjunction with other embodiment this feature, structure or characteristics also fall within the scope of the invention.
Although invention has been described with reference to a plurality of explanatory embodiment of the present invention here, but, should be appreciated that those skilled in the art can design a lot of other modification and embodiments, these are revised and embodiment will drop within the disclosed principle scope and spirit of the application.More particularly, in the scope of and claim open in the application, can carry out multiple modification and improvement to building block and/or the layout of subject combination layout.Except modification that building block and/or layout are carried out with improving, to those skilled in the art, other purposes also will be obvious.
Claims (10)
1. the preparation method of a cold and dressed with sauce chicken is characterized in that, comprising:
Step 1, chicken is put into the bittern stew in soy sauce, stewing to ripe with fire behind the stew in soy sauce;
Take out in step 2, the chicken bittern with the stew in soy sauce maturation, surface moisture is dried;
Chicken after step 3, the cold of will drying in the air is boned and gets meat, and cuts into inch strips/piece, pickles with pepper powder and little chive again;
Step 4, remove the little chive of pickling usefulness, choose chicken sticks, in chicken sticks, add chicken powder, white sugar, paprika, pepper powder, bright soy sauce, aromatic vinegar, mashed garlic and mix thoroughly for subsequent use.
2. the preparation method of cold and dressed with sauce chicken according to claim 1 is characterized in that, the chicken of selecting in the described step 1 has been removed head and pin, and lights with straw the fine hair of chicken is burnt, and afterwash adds ginger, shallot again, cleans after quick-boiling water again.
3. the preparation method of cold and dressed with sauce chicken according to claim 1 is characterized in that, the time of stew in soy sauce is 38 minutes in the described step 1, and the stewing time of described fire is 30 minutes.
4. the preparation method of cold and dressed with sauce chicken according to claim 1 is characterized in that, dries in the air 5 hours at the ventilation extension in the described step 2.
5. the preparation method of cold and dressed with sauce chicken according to claim 1 is characterized in that, the time of pickling in the described step 3 is 80 minutes.
6. the preparation method of cold and dressed with sauce chicken according to claim 1, it is characterized in that, in the described step 4 be by weight ratio: 125 parts of chicken sticks/pieces add 0.5 part in chicken powder, 2 parts of white sugar, from 3 parts of made chilli powders, 1 part of pepper powder, 1 part in the extremely bright soy sauce of U.S.A, permanent in 1 part of aromatic vinegar, 2 parts of mashed garlics.
7. the preparation method of cold and dressed with sauce chicken according to claim 1 is characterized in that, after the described step 4, adds little chive, shelled peanut when walking dish, and mixes thoroughly; Its 125 parts of every chicken sticks/piece (weight) adds little chive 15 portions of (weight), 30 parts in shelled peanuts (weight).
8. according to claim 1 to the preparation method of the described cold and dressed with sauce chicken of 7 any one, it is characterized in that the chicken of selecting in the described step 1 is Jiange God in charge of the Earth chicken.
9. a preparation method that is used for bittern described in claim 1 is characterized in that, comprises raw material (weight): anistree 100 parts, 100 parts on cassia bark, white cool 100 parts, 20 parts of the Radixs Astragali, 20 parts of fructus amomis, 50 parts of pepper corns, 10 parts of dried orange peels, 50 parts of the roots of Dahurain angelica, 30 parts of tsaokos, 30 parts of Radix Angelicae Sinensis, three how 100 parts, 20 parts of spiceleafs, 100 parts of Momordica grosvenoris, 130 parts of little fennels, 20 parts of fragrant fruits, 20 parts in chicken powder, 10 parts of white sugar, 15 parts of chicken extracts, 5 parts of monosodium glutamates, 5000 parts in chicken bone, 2000 parts of old ducks, 1000 parts of very lean porks, 250 parts of strong yellow ginger, 500 parts in shallot is put into 25000 parts in running water with described raw material and makes.
10. a preparation method that is used for pepper powder described in claim 1 is characterized in that, 1500 parts of pericarpium zanthoxyli bungeanis (weight), and 1000 parts of pericarpium zanthoxyli schinifoliis (weight), sieve decontamination and seed are put into the baking box baking, and the sieve decontamination makes after then pulverizing with pulverizer.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201210558930XA CN103040012A (en) | 2012-12-20 | 2012-12-20 | Preparation method of chicken salad and preparation methods of brine and paprika powder |
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| CN201210558930XA CN103040012A (en) | 2012-12-20 | 2012-12-20 | Preparation method of chicken salad and preparation methods of brine and paprika powder |
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| CN103040012A true CN103040012A (en) | 2013-04-17 |
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| CN201210558930XA Pending CN103040012A (en) | 2012-12-20 | 2012-12-20 | Preparation method of chicken salad and preparation methods of brine and paprika powder |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104397643A (en) * | 2014-11-05 | 2015-03-11 | 安徽省百益食品有限公司 | Seasoning composition for marinated chickens and preparation method thereof |
| CN108850875A (en) * | 2018-08-09 | 2018-11-23 | 山东鸿毅食品有限公司 | A kind of Steamed Chicken with Chili Sauce and preparation method thereof |
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| CN1070807A (en) * | 1992-07-21 | 1993-04-14 | 景德镇市种禽场 | Dried salted chicken made technology |
| CN102293426A (en) * | 2010-06-28 | 2011-12-28 | 毛本业 | Edible oil-tea camellia bittern and preparation method thereof |
| CN102366119A (en) * | 2011-10-20 | 2012-03-07 | 重庆鲁渝立强食品有限公司 | Processing technology of pot-stewed whole chicken |
| CN102429245A (en) * | 2011-10-20 | 2012-05-02 | 重庆鲁渝立强食品有限公司 | Process for processing shredded chicken |
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2012
- 2012-12-20 CN CN201210558930XA patent/CN103040012A/en active Pending
Patent Citations (4)
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| CN1070807A (en) * | 1992-07-21 | 1993-04-14 | 景德镇市种禽场 | Dried salted chicken made technology |
| CN102293426A (en) * | 2010-06-28 | 2011-12-28 | 毛本业 | Edible oil-tea camellia bittern and preparation method thereof |
| CN102366119A (en) * | 2011-10-20 | 2012-03-07 | 重庆鲁渝立强食品有限公司 | Processing technology of pot-stewed whole chicken |
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Non-Patent Citations (1)
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104397643A (en) * | 2014-11-05 | 2015-03-11 | 安徽省百益食品有限公司 | Seasoning composition for marinated chickens and preparation method thereof |
| CN108850875A (en) * | 2018-08-09 | 2018-11-23 | 山东鸿毅食品有限公司 | A kind of Steamed Chicken with Chili Sauce and preparation method thereof |
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Application publication date: 20130417 |